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Chicken Skewers with Minty Walnut Pesto

Chicken Skewers with Minty Walnut Pesto Screenshot from America's Heartland Season 8 Episode 21

 Bamboo skewers (or metal, if desired)
 1 lb chicken breast, cubed
 1 tbsp olive oil
 Salt, pepper to taste
For the pesto
 1 cup walnuts
 Handful mint
 Handful parsley
 1 garlic clove
 ½ cup pecorino Romano cheese
 ½ lemon (Juice)
 1 tbsp salt
 1 tbsp pepper
 ½—1 cups extra virgin olive oil

Soak bamboo skewers in water for 30 minutes. Toss cubed chicken with 1 tbsp olive oil, salt, and pepper. Skewer chicken and place on baking sheet.


In a food processor, combine all pesto ingredients, except for the olive oil. Pulse a few times, then drizzle the olive oil down the feeding tube as you pulse. Add enough oil to create a pesto consistency. Set aside.


Broil chicken on second-to-highest rack for 3 minutes on each side, or until cooked through. Transfer to serving plate and top with pesto (or serve on the side as a dipping sauce.)

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